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Lemon Blueberry Muffins (GF, KFP)
Can’t believe these are Gluten Free and Kosher for PASSOVEER! They taste like they came straight from the bakery. Fantastic with your morning coffee.
Ingredients
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Lemon Blueberry Muffins (GF, Kosher for Passover)
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen, tossed in a little tapioca flour to prevent sinking)
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a bowl, whisk together coconut flour, tapioca flour, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk eggs, honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla.
- Combine: Slowly add the dry ingredients to the wet, stirring until fully combined. The batter will be thick due to coconut flour absorbing moisture.
- Fold in blueberries gently.
- Scoop into muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Store in freezer and toast to rewarm